Traditional tabbouleh is more like a parsley and mint salad with a little bulgur thrown in. I prefer to let the bulgur dominate and have the herbs play a supporting role. This nutritious and substantial salad has just the right balance to me.
SERVES 6 TO 8
1ВЅ cupsВ bulgurimage
2 medium tomatoes, seeded and very finely diced
3 tablespoons minced fresh parsley
3 scallions, thinly sliced
3 tablespoons minced fresh mint
3 tablespoons lemon juice
ВЅ cup olive oil
Salt to taste
Freshly ground pepper to taste
12 to 16 small lettuce leaves (such as Boston or red or green leaf)
- Rinse the bulgur in a sieve under cold running water. Empty it into a medium bowl and cover with boiling water by 2 inches. Let soak for 30 minutes, or until tender when tasted.
- Line a sieve with cheesecloth and drain the bulgur into it. (This might have to be done in batches.) Bring up the edges of the cheesecloth and squeeze to extract all of the moisture.
- Put the bulgur into a mixing bowl and add all of the remaining ingredients except the lettuce, Toss to blend thoroughly. Cover and chill for at least 1 hour and up to 48 hours. To serve, arrange 2 lettuce leaves on each small serving plate and spoon on the tabbouleh.